from Executive Chef Rob Whaley Alaskan King Crab Legs Large Bering Sea legs steamed to order and basted with butter, fresh parsley, shallots and garlic. Serves 8 12-13 oz. ea. of Alaska King Crab Leg sections 2 1/2 oz. ea. Herb Butter Parsley and lemon garnish Herb Butter 2 cups clarified butter 1/4 cup Herb Mix Herb mix 1 Tbs. parsley, finely chopped 3 Tbs. shallots, finely chopped 1/2 tsp. garlic, finely chopped 1/4 tsp. whole thyme leaves 1/4 tsp. coarse pepper 1/4 tsp. whole oregano leaves Procedure: With a French knife, slice Alaska King Crab leg from top joint to end of leg. Place in pan and steam for 8-10 minutes. Place legs, split side up, lengthwise on platter. Melt butter and stir in herb mix to distribute herbs, then brush about 1 oz. on meat. Ladle 1 1/2 fl. oz. additional butter into sauce cup and place on plate. Garnish with parsley and lemon wedges. Serve immediately. < back
	Copyright © 1998-2005 Alaska Fisheries Development Foundation. All rights reserved. Website by Sundog Media & Alaska Internet Services